Food color E123: additive that can trigger occurrence of tumors

E123 is banned in several countries due to potential health risks

Unfortunately, many different substances are used in the production of food products, and not all of them are beneficial to health. Some substances used in the food industry are even very harmful to the human body and can cause various problems. They are used to make products look prettier and brighter, give them a certain color, or make them last longer. However, a better marketable appearance may come at the price of poorer health.

One of these food additives is the color E123. It is also known as amaranth, which is probably named for the coloring of the amaranth plant's flowers^[1]. This synthetic azo dye ranges in color from deep red to purple and has a powdery consistency. It is highly soluble in water and breaks down when heated to 120 Celsius.

E123 was first synthesized in 1956. Four years later, it was used as a food color. Originally produced from coal tar, it is now more commonly produced from petroleum by-products.

Amaranth improves the visual appeal of foods by producing a deep red or purple color that does not fade even after a long period of time. It is usually used to color spirits and wines, but it can also be found in cake mixes, canned fruit, soups, desserts, and other applications.

However, it is one of the food additives that should be avoided because of its potential harm to human health. The restrictions that apply show that concerns about the dye's adverse effects on the body are not off the wall. E123 is banned in several countries, including the USA, Canada, and Japan. Unfortunately, it is still allowed elsewhere, so amaranth can still be found in a number of food products^[2].

Harms of E123: allergic reactions, hyperactivity in children and even tumors

The potential harm of amaranth has been confirmed in various scientific studies, but food safety authorities in many countries are still in no hurry to ban the coloring. The lack of scientific evidence is repeated, as well as the fact that most of the studies have been carried out on mice or other animals and not on humans.

The potential harm of E123 began to come to light 15 years after it was approved for use in food production. In a 1971 study in Russia, the dye was linked to cancer in rats.

This was the first step towards banning amaranth, as US consumer advocates began to pressure the Food and Drug Administration (FDA) to remove E123 from the list of permitted additives as soon as possible. Subsequent studies in rats have also shown that high levels of E123 can provoke irreversible changes in the liver, increase the risk of malignant tumors, and adversely affect the reproductive system.

Unfortunately, it took another five years for the FDA to ban E123 as a possible carcinogenic substance, which has not yet been done in the European Union^[3].

Moreover, the increased risk of cancer is not the only problem with amaranth. In rare cases, it can cause allergic skin reactions such as hives, eczema, rashes, swelling and itching. It can also cause shortness of breath and asthma-like attacks, so people with asthma or who are already allergic to a variety of substances should take extra care.

Like some other synthetic food colors, E123 can cause hyperactivity in children. Children may experience excessive restlessness and impulsivity and may have difficulty concentrating. It is, therefore, important that parents try to give their children a healthy diet and avoid amaranth and other harmful colors, as they can clearly impact children's behavior and ability to learn.

Natural substitutes for E123 - beetroot, turmeric, and spirulina

Of course, if food producers wanted to, they could find all sorts of ways to color their products without harming people's health. Shoppers themselves should get used to choosing products based on their nutritional qualities rather than on the basis of their bright color. Instead of synthetic food colors, several natural colors can be used, including the following:

• Beetroot. Beetroot powder is a natural food coloring that can be used to produce a red or purple color. It is made by dehydrating and grinding beetroot. It is suitable for baked goods, smoothies, and other food groups.
• Turmeric. This spice produces a bright yellow color and is suitable for many different types of dishes, although it is most commonly used in Indian cuisine.
• Spirulina is a type of blue-green algae that can be used as a natural food coloring. It is enriched with beneficial nutrients, so it has a positive effect on the body. Spirulina can be added to smoothies, juices, and other foods to give them a green color.
• Annatto. This is a natural food colouring obtained from the seeds of the Urtica urtica tree. It is often used to produce a yellow or orange colour. It is suitable for cheese, butter and other dairy products.

E123 food coloring is not the only food additive that should be avoided. E122, E120, E110 and others can also have negative effects. If you want to minimize the number of suspicious substances in your body, try to read labels carefully. If there are a lot of additives on the label and you have no idea what some of them mean, just choose another product. The shorter the list on the label, the healthier the food is likely to be. Also, cook more often with your own hands, and avoid semi-finished products, unhealthy snacks, or brightly colored, fancy-looking products whose labels explode with E's.